Buckwheat Galettes With Ham & Egg
PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
Like their sweet cousins, crêpes, galettes hail from Brittany, France. Because they’re made with buckwheat flour, galettes are nuttier than crêpes, making them perfect for pairing with savory fillings. Here, they’re filled with the classic ham, egg, and cheese combination, known as “galette complète” in French. These buckwheat galettes with ham and egg are a great quick dinner or a centerpiece for breakfast or brunch. Pair the galettes with a side salad dressed in a zesty vinaigrette, and follow them up with something tres français like tarte tatin or chocolate mousse.
To make entertaining seem effortless, cook the galettes up to 3 days in advance. Let cool, cover, and refrigerate until you’re ready to eat. Then just start assembling and baking about 20 minutes before serving.
You can use leftover buckwheat flour to make buckwheat pancakes, gluten-free chocolate chip cookies, or applesauce muffins.
Did you make these galettes? Let us know how it went in the comments below!
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Yields:
6
servings
Prep Time:
0
hours
15
mins
Total Time:
0
hours
55
mins
tbsp.
unsalted butter, 2 tbsp. melted, 2 tbsp. room temperature, divided
oz.
very thinly sliced Black Forest-style ham
c.
shredded Gruyère (about 8 oz.)
Freshly ground black pepper
Chopped fresh parsley or chives, for serving
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- Preheat oven to 375º. In a medium bowl, whisk milk, all-purpose flour, buckwheat flour, 2 eggs, 2 tablespoons melted butter, and 1/4 teaspoon salt.
- In a 10″ nonstick skillet over medium heat, melt 1 teaspoon butter. Add a level 1/4 cup batter and tilt skillet, swirling to distribute batter in an even, thin layer across bottom of pan. Cook until galette is set and light golden in places, about 1 minute. Flip and continue to cook until set and light golden on bottom side, 30 seconds to 1 minute more. Transfer to a plate. If galette is cooking too fast, reduce heat to medium-low. Repeat with remaining butter and batter until you have 6 galettes, stacking on plate as you go.
- Working with one at a time, place galette on a large rimmed baking sheet. Top with ham (about 3 slices, depending on how thinly it’s sliced), lining up with edge of galette or just slightly overhanging. Sprinkle 1/3 cup cheese in the center of galette. Create a well in cheese. Crack 1 egg into well; season with a pinch of salt and pepper. Fold up 4 sides of galette over white part of egg to create a square, leaving yolk and some white exposed. Repeat with remaining galettes, ham, cheese, and egg, arranging side by side on baking sheet.
- Bake until eggs are just set and yolks are still runny, 13 to 15 minutes. Sprinkle with parsley and serve warm.
- Make Ahead: Galette batter can be made 12 hours ahead. Cover bowl and refrigerate.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
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